Creamy Roasted Tomato & Garlic Pasta
A delightful vegan pasta dish made with roasted tomatoes and garlic, creating a creamy and savory sauce that coats every piece of pasta.
Ingredients
For the pasta
- 1 lb Pasta of your choice Use any shape preferred, whole grain or gluten-free options work well.
For the sauce
- 4 large Tomatoes Use ripe, juicy tomatoes like heirloom or vine-ripened for the best flavor.
- 1 head Garlic Whole garlic head, peeled and trimmed.
- 2 tbsp Olive oil For drizzling over tomatoes and garlic.
- to taste Salt
- to taste Black pepper
- to taste Fresh basil For garnish.
- to taste Vegan parmesan For serving on top.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the tops off the tomatoes and place them on a baking sheet.
- Peel and trim the head of garlic, drizzle with olive oil, and wrap it in foil.
- Place the wrapped garlic on the baking sheet with the tomatoes.
- Drizzle olive oil over the tomatoes, and season with salt and pepper.
- Roast in the oven for about 25-30 minutes, or until tomatoes are softened and slightly caramelized.
Cooking
- Cook pasta according to package instructions.
- Once tomatoes are roasted, squeeze the garlic from the skins and combine with tomatoes in a blender or food processor to create the sauce.
- Toss the cooked pasta with the sauce and serve.
- Top with fresh basil and vegan parmesan.
Notes
Store leftover pasta in an airtight container in the fridge for up to 3-4 days. Reheat gently before serving. For freezing, separate the sauce from the pasta.